Slow Cooker Lasagna

Submitted by Glenda Davis

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 29 oz. can tomato sauce
1 cup water
1 6 oz. tomato paste
1 tsp. salt
1 tsp. dried oregano
1 8 oz. no-cook lasagna noodles
2 Cup shredded mozzarella cheese
1 1/2 Cup small-curd cottage cheese
1/2 Cup grated Parmesan cheese

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain.
• Add tomato sauce, water, tomato paste, salt and oregano; mix well.
• Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over sauce (break the noodles if necessary).
• Combine the cheeses; spoon one third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Serves 6-8.

BBQ Beef

Submitted by Glenda Davis

5 lb. rump or sirloin roast
4-5 strips bacon
2 Cup ketchup
1/2 Cup chili sauce
2 Cups water
1 Cup pineapple juice
1/2 Cup brown sugar
2 TB Worcestershire sauce
1 TB minced onion
1 tsp. garlic powder

Fry bacon in cooking pot. Sear roast in bacon fat and leave bacon in pot with roast. Mix rest of ingredients in a separate bowl and add to the pot. Cover and bake 4 hours at 325. Pull apart roast for barbeque beef sandwiches, baked potato topping, filling for tortillas, or over rice.

Fried Ice Cream Dessert

Submitted by Julie Twitchell

I made this last night for a family party. Well actually, I made this and the Raspberry Ice Cream Dessert. Everyone loved both. This is way easier and healthier(no frying) than fried ice cream:)

• 1 1/2 sticks of butter
• 1 1/2 cup brown sugar
• 4 cup Rice Krispies
• 1 Cup chopped nuts(optional)
• 1 1/2 Cup coconut
• 1/2 gallon vanilla ice cream
• 3/4 Cup caramel ice cream topping
• 1 1/2 cup chocolate chips(I did milk and white chocolate chips--mini would be better)

1. In a large saucepan, cook butter and brown sugar until it boils; remove from heat.



2. Combine Rice Krispies, nuts and coconuts; add to heated mixture.



3. In a 9 x 13 pan, pat one half of mixture in the bottom of the pan. Let it cool. Spread softened ice cream on top of the crust. Pat remaining half of Rice Krispies mixture on top of ice cream. Pour caramel topping over the top crust and then sprinkle chocolate chips on top. Cover and freeze until firm.



4. Take out of freezer 5-10 minutes before serving for easier cutting.